Stronger Every Day: San Diego Tortilla Recipe

Posted On Jul 11, 2020 By BowFlex Insider Team

Raw cassava

There’s far more to fitness than just working out. Nutrition is an equal partner in the fight to a healthier life. During the Stronger Every Day San Diego tour, we partnered with Chef Ty Goodson. Chef Ty specializes in Creole, Southern, Italian, Caribbean, American nouvelle, and French dishes, and received his training at Le Cordon Blue’s Los Angeles campus. In his own words, “I love food. I love talking about it. Cooking it. Eating it. And thinking about it.

Chef Ty taught us how to prepare delicious, local favorites in a healthy fashion including a recipe for making your very own tortillas.

Cassava flour tortillas cooking in a pan

Cassava Flour Tortillas

Prep time: 15 minutes

Cook time: 4 minutes

Total time: 19 minutes


  • 2 cups cassava flour
  • 1 cup coconut milk
  • 1/2 cup olive oil
  • 1/2 cup water
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated garlic or garlic powder
  • olive oil


  1. Mix ingredients in a bowl until well combined. The dough should be sticky and smooth textured.
  2. Divide the dough into about 8-10 balls.
  3. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. Use sprinkles of cassava flour if it begins to get sticky.
  4. Heat a fry pan on the stove over medium to low heat. Drizzle the pan with olive oil.
  5. Cook the tortillas for about 1-2 minutes on each side until it reaches desired consistency.
  6. Allow tortillas to get crispy – or - remove them while still soft, keeping in mind that the crispier they get, the more they may break apart.
San Diego influencers making cassava flour tortillas

These delicious tortillas stay good in the refrigerator for up to two weeks. After that, they're still edible, but lose some of their flavor. They’re best reheated in a hot dry pan rather than a microwave.